Dairy-Free Vietnamese Pho Soup
Discover the rich, aromatic flavors of Dairy-Free Vietnamese Pho Soup, a plant-based twist on the classic comfort food that’s both light and deeply satisfying. This recipe features gluten-free rice noodles swimming in a fragrant broth infused with charred onion, ginger, and bold spices like cinnamon, star anise, and cardamom. Fresh vegetables, including carrots and shiitake mushrooms, add texture and vibrancy, while a topping of bean sprouts, Thai basil, cilantro, and mint takes this dish to the next level. Perfect for a cozy lunch or dinner, this dairy-free pho offers endless customization with lime wedges, sriracha, and hoisin sauce for a personalized flavor boost. Whether you’re following a vegan diet or simply craving the iconic Vietnamese soup, this recipe delivers authentic taste with nourishing ingredients. Ready in just over an hour, it’s an ideal choice for impressing family or friends with a restaurant-worthy meal made right at home.
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Recipe Information
Ingredients
- 8 ounces rice noodles
- 1 large onion
- 4 inches ginger
- 1 whole cinnamon stick
- 4 whole star anise
- 4 whole cloves
- 2 teaspoons coriander seeds
- 2 whole cardamom pods
- 8 cups vegetable broth
- 2 medium carrots
- 4 ounces shiitake mushrooms
- 3 tablespoons soy sauce or tamari (gluten-free, if needed)
- 1 tablespoon brown sugar
- 2 cups bean sprouts
- 0.5 cup fresh cilantro
- 0.5 cup fresh Thai basil
- 0.5 cup fresh mint leaves
- 1 whole lime
- 1 whole jalapeño or bird’s eye chili (optional)
- 2 tablespoons hoisin sauce (optional, for serving)
- 2 tablespoons sriracha (optional, for serving)
Instructions
Begin by preparing the rice noodles according to the package instructions. Once cooked, rinse with cold water to stop the cooking process and set aside.
Char the onion and ginger by placing them directly on a gas flame using tongs or under a broiler. Allow them to blacken slightly for added flavor, about 5 minutes. Then peel the onion and slice both the onion and ginger into large pieces.
In a dry stockpot over medium heat, toast the cinnamon stick, star anise, cloves, coriander seeds, and cardamom pods for 1-2 minutes until aromatic.
Add the vegetable broth, charred onion, and ginger to the pot. Bring to a boil, then reduce the heat and let it simmer for 30 minutes to allow flavors to develop.
While the broth simmers, slice the carrots and mushrooms into thin pieces, and add them to the pot during the last 15 minutes of simmering.
Strain the broth through a fine mesh strainer into a clean pot, discarding the solids. Stir in the soy sauce or tamari and brown sugar. Adjust seasoning to taste with additional soy sauce or tamari if needed.
To assemble, divide the cooked rice noodles between serving bowls. Ladle the hot broth over the noodles.
Top each bowl with a handful of bean sprouts, fresh cilantro, Thai basil, and mint leaves. Add thin slices of jalapeño or chili for heat, if desired.
Serve with lime wedges, hoisin sauce, and sriracha on the side for individual customization.
Nutrition Facts
Calories |
1651 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.5 g | 34% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8838 mg | 384% | |
| Total Carbohydrate | 316.9 g | 115% | |
| Dietary Fiber | 64.9 g | 232% | |
| Total Sugars | 88.6 g | ||
| Protein | 73.8 g | 148% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 1310 mg | 101% | |
| Iron | 44.7 mg | 248% | |
| Potassium | 7041 mg | 150% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
